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<span class="titleMain">法式红烩牛腩</span>
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<h3>用料</h3>
<ul class="print_container_info_ing clearfix">
    <li>牛腩 <span>500克</span></li>
    <li>西红柿 <span>2个</span></li>
    <li>洋葱 <span>1个</span></li>
    <li>土豆 <span>2个</span></li>
    <li>胡萝卜 <span>1个</span></li>
    <li>荷兰豆 <span>100克</span></li>
    <li>茶叶 <span>1小把</span></li>
    <li>姜 <span>少许 </span></li>
    <li>香叶 <span>少许</span></li>
    <li>八角 <span>少许</span></li>
    <li>橄榄油 <span>30毫升</span></li>
    <li>红酒 <span>20毫升</span></li>
    <li>黑胡椒 <span>5克</span></li>
    <li>迷迭香 <span>3克</span></li>
    <li>罗勒 <span>3克</span></li>
    <li>食盐 <span>适量</span></li>
</ul>
<p><strong>做法<br />
</strong>1、将新鲜牛腩洗净后切成块，放入沸水中，加茶叶、盐、姜、料酒、八角和香叶大火煮至牛肉软烂；捞起沥干水分备用。 <br />
2、将番茄、洋葱、土豆、胡萝卜洗净，切成块备用。 <br />
3、锅中放入橄榄油，7成热后倒进番茄片，加盐翻炒，直到将番茄炒成酱；放入牛肉，炒干其水份。 <br />
4、放入番茄、洋葱、土豆、胡萝卜、青豌豆，翻炒均匀；加入淹没材料的沸水。 <br />
5、加入番茄酱、红酒、干迷迭香碎、罗勒、 黑胡椒、盐大火煮开，汤汁烧至浓稠即可。</p>
<p><strong>烹饪技巧</strong> <br />
如果没有干迷迭香碎、干罗勒碎，可以不加，味道不会有太大的影响；红酒的分量不能减少，因为可以给牛肉增加果香味。</p>
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